Witch's Brew

October 20, 2015
4 Ratings
Photo by fiveandspice
Author Notes

A fun cocktail for Halloween that looks gross (and is filled with slimy frog eggs/eyeballs that are actually boba tea balls!) but tastes quite sophisticated from the combination of mint, Green Chartreuse, lime, gin, and Aperol. —fiveandspice

  • Makes 4
  • 1/2 cup boba tea tapioca pearls (I used black ones I found on Amazon)
  • 1/4 cup sugar
  • 20 fresh mint leaves
  • 4 ounces Green Chartreuse
  • 4 ounces gin
  • 4 ounces fresh lime juice
  • 4 ounces simple syrup
  • 1 ounce Aperol (or Campari)
In This Recipe
  1. First prepare the boba tapioca balls. Bring 6 cups of water to a boil, then add the 1/4 cup sugar and the tapioca balls. Wait until the tapioca balls float to the surface, then cover and cook for 2 to 3 more minutes, or until they reach your desired softness. Drain and run cold water over them for about 30 seconds. Set aside.
  2. To make each cocktail, muddle 5 mint leaves in the bottle of a cocktail shaker. Add 1 ounce each Chartreuse, gin, lime juice, and simple syrup. Fill the shaker 2/3 to 3/4 full of ice and shake vigorously for about 20 seconds.
  3. Dump the contents of the shaker into a tall cocktail glass, and stir in a couple spoonfuls of the cooked tapioca balls. Gently spoon 1/4 ounce of Aperol over the top, then serve immediately with a straw. Repeat to make the remaining three cocktails.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.